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Authentic German Bee Sting Cake (Bienenstich) Recipe

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4.6 from 76 reviews

Authentic German Bee Sting Cake (Bienenstich) is a classic layered dessert featuring a soft yeast dough crowned with a caramelized almond and honey topping, filled with a rich and creamy vanilla custard. This traditional treat combines a tender, slightly sweet cake base with the nutty, gooey crunch of the topping and a luscious, smooth filling, perfect for special occasions or an indulgent afternoon snack.

Ingredients

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Cake Dough

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (7 g) active dry yeast
  • 3/4 cup whole milk, lukewarm
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 teaspoon salt

Almond-Honey Topping

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 pinch salt
  • 1/2 cup sliced almonds

Custard Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Instructions

  1. Activate the yeast: Warm the milk until it is just lukewarm. Add 1 teaspoon of sugar and the active dry yeast to the milk. Let this mixture stand for about 10 minutes until it becomes frothy, indicating that the yeast is active.
  2. Make the dough: In a large bowl, combine the all-purpose flour, remaining sugar, and salt. Add the softened butter, eggs, and the frothy yeast mixture. Knead the mixture until the dough is smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour or until it has doubled in size.
  3. Prepare the topping: Melt the unsalted butter in a saucepan over medium heat. Add the granulated sugar, honey, and a pinch of salt. Stir continuously until the sugar dissolves completely. Remove the saucepan from heat and stir in the sliced almonds. Set this mixture aside to cool slightly.
  4. Shape and top the dough: Punch down the risen dough to release air bubbles and transfer it into a greased baking pan, spreading it evenly. Spoon the almond-honey topping evenly over the surface of the dough. Allow the dough with topping to rise again for 20 minutes.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the topped dough in the preheated oven for 25 to 30 minutes or until the topping is golden brown and caramelized. After baking, let the cake cool completely before assembling.
  6. Make the custard: Heat whole milk and vanilla extract in a saucepan until warm but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg yolk mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens. Cover the custard surface with plastic wrap directly to prevent a skin from forming and allow it to cool completely.
  7. Assemble: Once the cake is fully cooled, carefully slice it horizontally into two even layers. Spread the cooled custard filling evenly over the bottom layer. Place the top layer, almond side up, gently over the custard, pressing lightly to join the layers.

Notes

  • Make sure the milk for activating yeast is lukewarm, not hot, to avoid killing the yeast.
  • Allow the custard to cool completely before assembling to prevent it from melting the cake layers.
  • Using fresh yeast improves the texture and rise of the cake.
  • The almond-honey topping can be made a day ahead and stored in an airtight container.
  • This cake is best served chilled and can be stored covered in the refrigerator for 2-3 days.

Keywords: Bee Sting Cake, Bienenstich, German dessert, almond honey topping, custard cake, yeast cake, traditional German cake

Find it online: https://tastemadebyclara.com/authentic-german-bee-sting-cake-bienenstich-recipe/